Coffea SPP. Genetic Transformation

Leroy, Thierry; Dufour, Magali

doi:10.1007/978-1-4020-2333-0_12

Cited by 3 publications

(3 citation statements)

References 28 publications

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“…However, in C. arabica, embryogenic calli were found to be more suitable for A. tumefaciens transformation [ 38 ]. The methodology for genetic transformation of Coffea using Agrobacterium was described in detail [ 108 ]. They were able to transform 20 different genotypes either belonging to C. arabica or C. canephora by cocultivation of embryogenic calli with A. tumefaciens .…”

Section: Transformation Systemsmentioning

confidence: 99%

Recent Advances in the Genetic Transformation of Coffee

Mishra¹,

Slater

2012

Biotechnology Research International

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Coffee is one of the most important plantation crops, grown in about 80 countries across the world. The genus Coffea comprises approximately 100 species of which only two species, that is, Coffea arabica (commonly known as arabica coffee) and Coffea canephora (known as robusta coffee), are commercially cultivated. Genetic improvement of coffee through traditional breeding is slow due to the perennial nature of the plant. Genetic transformation has tremendous potential in developing improved coffee varieties with desired agronomic traits, which are otherwise difficult to achieve through traditional breeding. During the last twenty years, significant progress has been made in coffee biotechnology, particularly in the area of transgenic technology. This paper provides a detailed account of the advances made in the genetic transformation of coffee and their potential applications.

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Section: Transformation Systemsmentioning

confidence: 99%

Recent Advances in the Genetic Transformation of Coffee

Mishra¹,

Slater

2012

Biotechnology Research International

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“…The methodology for genetic transformation of Coffea using Agrobacterium was described in detail by Leroy and Dufour (2004). They were able to transform 20 different genotypes of either C. arabica or C. canephora by cocultivation of embryogenic calli with A. tumefaciens.…”

Section: Transformation Systemmentioning

confidence: 99%

“…The most frequent concentration of Agrobacterium (OD 600 nm ) used was around 0.5 (Leroy & Dufour, 2004) ranging from 0.2 (Ribas et al, 2005b) to 0.6 (Hatanaka et al, 1999). The time of co-cultivation varies from 10 min (Ogita et al, 2004) to four days (Mishra and Sreenath, 2004).…”

Section: Transformation Systemmentioning

confidence: 99%

Genetic transformation of coffee

Ribas

Pereira²,

Vieira

2006

Braz. J. Plant Physiol.

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In the last 15 years, considerable advances were made in coffee genetic transformation. Different research groups in the world have been able to transform coffee with genes for insect resistance, decaffeinated coffee, herbicide resistance and control of fruit maturation. Although the majority of the research is still limited to laboratory and greenhouse studies, initial field tests with transformed coffee are beginning to appear in the literature. In this review we provide an update on the state of coffee genetic transformation, presenting technical aspects related to tissue culture systems, strategies for selection and transformation with particle bombardment, as well as the use of Agrobacterium tumefaciens. We also discuss the potential applications of this technology, taking into consideration the benefits, the possible environmental risks, as well as market and consumer issues.

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Genetic Resources and Breeding of Coffee (Coffea spp.)

Mishra¹

2019

Advances in Plant Breeding Strategies: Nut and Beverage Crops

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Coffea SPP. Genetic Transformation

Cited by 3 publications

References 28 publications

Recent Advances in the Genetic Transformation of Coffee

Recent Advances in the Genetic Transformation of Coffee

Genetic transformation of coffee

Genetic Resources and Breeding of Coffee (Coffea spp.)

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